This hearty eggplant dish is just the thing for dinner tonight.
things you'll need.
3 Large eggplants
1 pound ground beef
1 16-ounce can crushed tomatoes
1 8-ounce can tomato sauce
1 Onion or 3 shallots chopped (finely chopped)
2 Garlic cloves (chopped)
2 Garlic cloves (mashed in mortar and pestle)
3-4 cups Greek yogurt
3 tablespoons pomegranate molasses
1/2 cup toasted pine nuts
1/2 cup Italian parsley
1/4 cup clarified butter
Salt and pepper
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 3 Large eggplants Olive Oil
instructions Cut up the eggplant into medium sized cubes. Fry them in oil until golden brown, set aside and drain on paper towel, season with salt and pepper.
ingredients 3 Pitas
instructions Fry up 3 pitas, drain. Break up into pieces.
ingredients 1 pound ground beef 1 Onion or 3 shallots chopped (finely chopped) 2 Garlic cloves (chopped) Salt and pepper
instructions Brown off the beef in a pan. Add the onion and garlic. Salt and pepper.
ingredients 1 16-ounce can crushed tomatoes 1 8-ounce can tomato sauce 3 tablespoons pomegranate molasses
instructions Once the onions have cooked down, add the tomatoes and tomato sauce, pomegranate molasses. Let if cook for about 10-15 minutes, then add the eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the molasses.
ingredients 2 Garlic cloves (mashed in mortar and pestle) 3-4 cups Greek yogurt salt
instructions In a bowl, combined yogurt with the mashed garlic. It should taste garlicky. Season with salt.
instructions In a 13x9 casserole dish, add bottom layer of broken pita pieces, next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture.
ingredients 1/2 cup toasted pine nuts 1/2 cup Italian parsley 1/4 cup clarified butter
instructions Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with Italian parsley.